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Olive and Anchovy crisps
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| Olive and Anchovy Crisps Ingredients: | |
| 1 cup | Flour all-purpose |
| 1/2 cup | Butter chilled, diced |
| 1 cup | Manchego, finely grated (or Sharp Cheddar or Gruyere cheese) |
| 2oz | Anchovy fillets in oil, drained and roughly chopped |
| 1/2 cup | Black olives pitted, roughly chopped |
| 1/2 tsp | Cayenne pepper |
| Sea salt, to serve | |
Instructions:
Place the flour, butter, cheese, anchovies, olives and cayenne pepper in a food processor and pulse until the mixture forms a firm dough. Wrap the dough loosely in clear film. Chill for 20 minutes.
Preheat the oven to 400 degrees. Roll out the dough thinly on a lightly floured surface. Cut the dough into 2in wide strips, then cut across each strip in alternate directions to make triangles. Transfer to baking sheets and bake for 8-10 minutes until golden.
Cool on a wire rack. Sprinkle with sea salt. Serve with cheese and/or tapenade.
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